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Deliciously caramelized tangerines make a beautiful topping for the “up side” on this healthy vanilla cake. Serve dolloped with vanilla whipped cream.

Laraine Perri
Source: EatingWell Magazine, March/April 2016


Recipe Summary

1 hr 15 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Coat an 8- to 9-inch round cake pan with cooking spray; line the bottom with parchment paper and spray the paper.

  • Heat brown sugar and 2 tablespoons butter in a small pan over medium heat until the butter melts. Spread in the prepared pan, leaving a 1/4-inch border around the edge. Grate 1/2 teaspoon zest from 1 tangerine (or clementine); set aside. Cut a thin slice off the stem end of each fruit, then slice into 1/4-inch rounds. Place a slice in the center of the pan; arrange the remaining slices in slightly overlapping circles out to the edge.

  • Whisk flour, baking powder, baking soda and salt in a medium bowl.

  • Beat the remaining 2 tablespoons butter, oil and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat in eggs, one at a time. Mix in vanilla and the zest. With the mixer on low, blend in the flour mixture alternately with buttermilk, making 3 additions of the flour mixture and 2 of the buttermilk and mixing until just combined. Pour the batter into the pan, smoothing the top.

  • Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool for 10 minutes on a wire rack. Run a knife around the edge of the pan and invert the cake onto a cake plate.


Make Ahead Tip: Loosely wrap and store at room temperature for up to 1 day.

Nutrition Facts

251 calories; protein 4.7g 9% DV; carbohydrates 40.5g 13% DV; exchange other carbs 2.5; dietary fiber 2.6g 10% DV; sugars 25.7g; fat 8.6g 13% DV; saturated fat 3.5g 18% DV; cholesterol 50.2mg 17% DV; vitamin a iu 205IU 4% DV; vitamin c 22mg 37% DV; folate 16.5mcg 4% DV; calcium 88.7mg 9% DV; iron 2.8mg 16% DV; magnesium 8.8mg 3% DV; potassium 157.2mg 4% DV; sodium 304.8mg 12% DV; thiamin 0.1mg 5% DV; added sugar 21g.


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